Peach Blueberry Granita Recipe - Cooking Index
Peach Blueberry Granita Recipe - Cooking Index
| 2 oz | 56g | Ripe peaches (large) |
| 3/4 cup | 177ml | Peach juice or water |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 | Sea salt | |
| 1/2 | Blueberries |
Combine all ingredients in a blender, except the blueberries and pulse as necessary. Pour the mixture into a shallow baking dish. Stir in the blueberries.
Place the dish in the freezer, stir with a fork after 30 minutes. Continue to stir it every hour until completely frozen (about 4-6 hours). Store in an airtight container for up to 5 days.
Optional: Serve the granita on peach "carpaccio". Slice peaches very thinly to build a base on the plate. Brush lightly with maple syrup and top with granita and fresh blueberries.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0007) - from - the TV FOOD NETWORK
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